Lean Asian Chicken Mince Stir-Fry with Rice

Cook the 100g of uncooked rice according to the package directions until tender. Drain the rice and let it steam briefly with the lid on the pan.

In a small bowl, whisk together the ketjap, stock, crushed garlic, grated ginger and sambal oelek until a smooth wok sauce forms, and set this aside.

Place a large wok or deep skillet over high heat. Add the 250g seasoned ground chicken and stir-fry for about 5 minutes until browned and fully cooked. Scoop the cooked chicken temporarily onto a plate.

Use the same pan and stir-fry the 400g Chinese wok vegetables over high heat for about 4-5 minutes until just tender, preserving their crunch.

Lower the heat slightly and return the cooked chicken to the pan with the vegetables. Pour the prepared wok sauce over everything and stir-fry for 1 to 2 minutes until the sauce is warm and everything is evenly coated.